Makes two quiches

• 3 cups shredded Swiss cheese

• 5 large eggs

• 2 cups Half and Half

• 1 cup asparagus, chopped

• ½ cup mushrooms, chopped

• ½ tsp salt,

• ¼ tsp pepper

• ½ tsp Herbs de Provence

• Pinch red pepper

• 4 slices bacon

• 2 frozen deep-dish pie crusts

Preheat oven to 375˚

Cook bacon until crispy.  Drain and crumble. Sautee or steam asparagus and mushrooms. Whip eggs, cream and spices together. Bake pie shells 5 – 10 minutes. Sprinkle ¾ cup cheese on bottom of each baked shell. Pour egg mixture into pie shells. Add bacon and veggies.  Sprinkle ¾ cup cheese on top of each.

Bake at 375˚ for 30 minutes or until done (lightly brown on top)